Parmesan Zucchini and Corn

A healthy 10 minute zucchini side dish to dress up any meal. It’s so simple yet full of flavor! SO SO GOOD.

In an effort to use up all this summer zucchini in abundance here, I decided to make the easiest side dish ever, dressing it up with a bit of basil, oregano and thyme, a squeeze of lime juice, fresh cilantro leaves and all the shaved Parmesan. Yes, yes, yes.

why i love this easy side dish

• Quick and easy. This comes together lightning fast (and does not require much effort or time), perfect to keep in your back pocket to accompany those main dishes.
• Pairs well with any meal. This is one of those great side dishes that can dress up any dish – from steaks to lasagnas to casseroles and stews – it will truly go with any meal!
• Great for summer entertaining. Zucchini and corn are great vegetables to showcase summer produce, so good for summer barbecues, picnics, potlucks and entertaining all season long.
• Short ingredient list. The ingredient list here is super simple and short, most of which are pantry staples and herbs.
• Picky-eater approved. This is a quintessential side dish that kids will actually eat (and like)!
• Flexible and forgiving. This recipe can easily be dressed up as needed – add bacon, make it spicy or use a different kind of cheese. And you can use any kind of corn you have on hand. There is no wrong way of having zucchini and corn!

tips and tricks for success

• Size matters. Larger zucchini tend to be flavorless with bigger seeds and mushier centers. Choose zucchini that have bright green skin and are firm and heavy for its size.
• Make it colorful. Use a blend of zucchini and yellow squash.
• Any corn will work. Yellow or white summer corn is ideal (when they are fresh and budget-friendly) but feel free to use any corn you have on hand – roasted, frozen (thawed and drained) or canned.
• Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
• Use high quality Parmesan. While powdered Parmesan can be a convenient option, it contains additives and fillers resulting in a gritty, sawdust texture. Opt for good quality, freshly grated Parmigiano Reggiano or domestic Parmesan – this gives that favorited rich, nutty flavor to the dish.
• Mix it up. Add crispy bacon, make it spicy by adding in diced jalapeno or swap out the parmesan for crumbled feta.

Parmesan Zucchini and Corn

Yield: 4 servings

Prep: 5 minutes minutes

Cook: 5 minutes minutes

Total: 10 minutes minutes

A healthy 10 minute zucchini side dish to dress up any meal. It’s so simple yet full of flavor! SO SO GOOD.

4.9 stars (58 ratings)

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Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 medium zucchini, diced
• 1 cup corn kernels, frozen, canned or roasted
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves
• ½ cup shaved Parmesan

Instructions

• Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4-5 minutes; season with salt and pepper, to taste.
• Stir in lime juice and cilantro.
• Serve immediately, topped with Parmesan.

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